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1
Make the sofrito: In a skillet heat 2 tablespoons olive oil.
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2
Add the onion and pepper, and cook until softened, about 2 minutes.
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3
Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic.
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4
Season with salt and pepper.
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5
Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated.
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6
Set aside.
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7
Pat dry the chicken and season it with salt and pepper.
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8
In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot.
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9
Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate.
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10
Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.
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11
To assemble the paella: Preheat the oven 400 degrees.
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12
In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes.
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13
In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or ham and sofrito.
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14
Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat.
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15
Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 minutes.
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16
(Do not stir the paella during cooking.
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17
If the mixture becomes dry, add the additional broth.)
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18
Add the peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened.
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19
Let the paella stand, covered with a dish towel, for 5 minutes before serving.
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20
Serve the paella in its dish garnished with the cilantro and lemon wedges.
